Asian chicken wings

Ingredients for 2 servings:

• 750 g chicken wings, without tips
• 2 spring onions
• 5 tbsp soy sauce
• 2 tbsp sesame oil, roasted
• 2 tsp chili paste, red
• ½ tsp five-spice powder
• 2 tbsp teriyaki sauce
• 2 tbsp sesame seeds, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

In a small bowl, mix the soy sauce, sesame oil, chili paste, and five-spice powder to make a marinade. Trim the spring onions and slice them into thin rings. Preheat the oven to 180 degrees fan-assisted oven. Cut the chicken wings in half at the cartilage joint using a knife and place them on a baking sheet lined with baking paper. Brush them with about half of the marinade using a pastry brush. Bake the wings, bottom side up, for about 25 minutes. Remove the sheet from the oven, brush the wings with the rest of the marinade, and bake, this time top side up, for another 20 minutes. Then remove the sheet from the oven and brush the wings again with a thin layer of teriyaki sauce. Return the wings to the oven for another 5 minutes, turning off the heat. Arrange the wings on plates, pour over the rest of the teriyaki sauce, sprinkle with sesame seeds and spring onions, and serve hot. We often eat the wings without any side dish, but sometimes we also like them with an Asian cucumber salad.